4 Cheese Spinach Dip

4 Cheese Spinach Dip 

8 oz cream cheese 

3/4 tsp garlic powder 

1/4 cup Parmesan cheese, grated 

1 tbsp Romano cheese, grated 

1 tbsp sweet red pepper, finely chopped 

1 green onion, finely chopped 

1/2 package frozen chopped spinach, thawed and squeezed dry

1/2 cup cheddar cheese, grated 

Pinch of cayenne pepper 

Preheat oven to 400 degrees. 

In a stand mixer, mix cream cheese, garlic powder, Parmesan and Romano cheese on medium until softened and well combined. 

Add red pepper and green onion and mix on medium low until just incorporated. Add spinach and mix on low until well incorporated. 

Transfer to an oven proof dish, sprinkle with cayenne pepper and cheddar cheese. 

Bake for 15 - 20 minutes or until bubbling around the edges. 

Remove from oven Nd allow to set for 5 minutes before serving. 

Serve with pita wedges and/or tortilla chips 

Icy Hot

Icy Hot 

8 tbsp coconut oil

1 1/2 tbsp beeswax

1 tbsp Shea butter 

2 tbsp cayenne

25 drops of deep blue or wintergreen essential oil 

2 - 4 oz containers 

Add oil, beeswax and butter to a glass measuring cup and place in a medium saucepan filled with 2 inches of water and warm over medium heat until all ingrediants have melted. 

In a separate bowl, combine cayenne pepper and essential oil. 

Add all ingrediants together slowly, mixing well as you go and pout into containers, allowing to cool uncovered. 

Itch Stick

Itch Stick

1 tsp Shea butter 

1 tsp beeswax 

3/4 tsp coconut oil 

15 drops of each tea tree oil, lavender oil, peppermint oil 

Add 2 inches of water to a medium saucepan and place on medium heat. In a glass measuring but add Shea butter, beeswax and coconut oil. Heat until well combined. Add essential oils and remove from heat. 

Allow to cool slightly and pour into lip balm tubes. 

Use as needed to smooth irritated skin and bug bites. 

Carbonara with Pan Seared Scallops

Carbonara with Pan Seared Scallops 

12 - 16 large scallops

2 tbsp olive oil 

2 tbsp butter 

Salt and pepper 

1 lb bacon

1 shallot, finely sliced 

1 cloves garlic, minced 

3 egg yolks 

1 cup heavy cream 

1 cup Parmesan cheese, shredded 

8 oz pasta, spaghettini or capellini 

Salt and pepper to taste  

In a large skillet cook bacon until crisp. Drain fat and add sliced shallot and minced garlic. 

While bacon is cooking, mix together cream, egg yolks and 3/4 of the cheese in a medium bowl and set aside. Cook pasta, drain and set aside until bacon is finished 

Add pasta to skillet and toss well. Add cream mixture to skillet, toss untill well combined and transfer to a serving platter. 

To prepare scallops, blot dry with paper towels to remove excess moisture and season with salt and pepper on both sides. Heat oil in a large skillet over medium high heat. Add scallops and sear for 2 minutes, turn to sear other side. Add butter and spoon over scallops cooking for an additional 2 minutes. Transfer to a paper towel lined plate and serve over pasta. 

Substitute large shrimp for scallops, sautée in large skillet until pink. 

Creme Brûlée

Creme Brûlée 

1 quart heavy cream 

1 vanilla bean, split and scraped 

1/2 tsp vanilla 

1 cup sugar, divided 

6 large egg yolks 

2 quarts hot water 

Preheat oven to 335 degrees. 

Place the cream, vanilla bean and it's pulp into a medium saucepan set over medium high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.  

In a medium bowl whisk together 1/2 cup of the sugar and the egg yolks until well blended and it just starts to lighten colour. Add the cream a little at a time, stirring continually. Pour the liquid into 6 ( 7 - 8 oz ) ramekins. Place the ramekins in a large roasting pan. Pour enough water into the pan to come halfway up the sides of the ramekins. Bake just until the Creme brûlée is set, but still trembling in the centre, approximately 45 - 50 minutes. 

Remove the ramekins from the roasting pan and refridgerate for 2 hours and up to 3 days. Remove the Creme brûlée from the refridgerator for at least 30 minutes prior to browning the sugar on top. 

Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the Creme brûlée to sit for at least 5 minutes before serving. 

Mac and Cheese Instant Pot

Mac and Cheese Instant Pot 

16 oz macaron noodles, uncooked 

4 cups chicken broth 

2 tbsp butter 

1 tsp garlic powder

1/2 tsp saltt

1/2 tsp pepper 

2 cups old cheddar cheese, shredded

1 cup mozeralla cheese, shredded 

1/2 cup Parmesan cheese, shredded 

1/2 - 1 cup heavy cream 

Add the macaroni, chicken broth, butter, salt, pepper and garlic powder to the Instant Pot. The macaroni should be just covered with broth, if not add more to cover. 

Place the lid on the pot and set to sealing. Cook on high pressure for 5 minutes.  It will take approximately 10 minutes to come to pressure. Once done do a quick release. 

Stir in the cheeses and add milk until creamy and smooth. Season to taste and serve. 

* Use whatever combination/flavour cheese desired. 

Cabbage Roll Soup

Cabbage Roll Soup

1 lb ground beef

1 lb ground pork 

1 large onion, diced 

2 tbsp bacon grease or olive oil 

1 large cabbage, shredded 

Chicken broth to cover 

1 8 oz can tomato juice 

Salt and pepper to taste 

1 cup rice

2 cups water 

1 tsp salt 

In a large pot over medium heat, add bacon grease, ground pork, ground beef and sautée until browned. Add onion and sautée until tender. 

Add cabbage, salt, pepper and chicken broth to cover. Bring to a boil, cover and simmer for approximately 30 minutes or until cabbage is tender. Once cooked, add tomato juice and mix well. 

Mix rice, water and salt in a small casserole dish and cook in a 350 degree oven for approximately 40 minutes. 

To serve, place desired quantity of rice in a bowl and top with soup.